These easy Biscoff truffles can be made with only 4 basic ingredients! They are brimming with that deliciously cozy Biscoff cookie butter flavor, thanks to lots of Biscoff cookie butter and crushed Biscoff cookies.
As I already went on and on about in my post for Biscoff mug cake, I am a huge fan of the flavor of Biscoff cookies and cookie butter! It's like...everything cozy about autumn and wintertime, all rolled into one. That deep caramel-y, cinnamon-y goodness is just so satisfying!
If you love those cozy warm flavors as much as I do, you are going to really love these easy four ingredient Biscoff truffles. They are stuffed full of Biscoff cookie butter AND crushed Biscoff cookies, so they really bring that Biscoff flavor you're craving!
Along with the Biscoff cookies and cookie butter, they are also made with white chocolate and heavy cream, much like a traditional chocolate truffle. This means they have that satisfying fudgy texture when you first bite down, which then just melts away in your mouth. I mean...what could be better than that?!
These Biscoff truffles are so good, you are going to want to make a double batch and save some in the freezer for later!
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Recipe ingredients
Ingredient notes
- White chocolate: you can use white chocolate chips, which I am using here because they are so readily available. But, to take these Biscoff truffles to the next level, try using a high quality bar of white chocolate instead!
- Heavy cream: you will need what is labeled "heavy cream" or "heavy whipping cream." You cannot substitute milk, light cream, Cool whip, or whipped cream in a can because the truffles won't set properly.
Step by step photos
1. The first step to making these easy Biscoff truffles is to crush the Biscoff cookies. You can do this in a food processor if you like. Or, place them in a gallon zip top bag and roll them with a rolling pin until they are fine crumbs.
Then, separate out ⅔ cup of the crumbs and place them in a small bowl. Dump out the rest of the crumbs onto a plate. Set aside the cookie crumbs for now.
2. Next, we will start working on the truffle base. We are going to make an easy ganache using the microwave. Start by pouring the heavy cream over the white chocolate in a medium, microwave-safe bowl.
Microwave the chocolate and cream on 50% power for 30 seconds. Give the mixture a stir, and microwave again for an additional 30 seconds at 50% power. Let the mixture rest for about 1 minute, then gently stir the mixture again.
Take your time with the stirring, as it will take a while for the chocolate and cream to incorporate together.
3. Once the white chocolate ganache is smooth, check the temperature of the mixture. It should feel lukewarm, not hot. If it feels a little too warm, let it rest for a minute or two. (If you add the cookie butter to a too-hot chocolate mixture, it may separate out and become oily.)
Then, add the cookie butter and stir until the cookie butter has incorporated into the white chocolate mixture.
4. Now, add the reserved ⅔ cup Biscoff cookie crumbs. Stir the crumbs into the white chocolate mixture until evenly combined.
5. Next, add a layer of plastic wrap to the bowl, pressing it down to touch the truffle mixture. Place the bowl in the fridge for about 45 - 60 minutes, or until firm enough to scoop.
6. When the Biscoff truffle mixture is firm enough to scoop and roll into balls, you can start to form the truffles. Take about 1 mounded tablespoon of the truffle mixture and roll it into a ball.
Then, roll the truffle into the rest of the Biscoff cookie crumbs that you reserved on the plate. Continue forming the Biscoff truffles until you have made 20, rolling them in the cookie crumbs as you go.
You can now enjoy the Biscoff truffles right away! Or, for a firmer texture, cover them tightly and let them continue to firm up in the fridge.
Tips and tricks
- If the chocolate is still not melted after the initial 2 sets of 30 seconds in the microwave, you can microwave the mixture again in 10 second increments, stirring in between. But, if the chocolate is close to melting, then just patiently, and gently, stir the mixture until it combines together. The goal is to get the ganache smooth with as little heating as possible. That way you won't risk the ganache splitting or getting grainy on you!
- You can make these Biscoff truffles with either white chocolate chips, or chopped white chocolate. White chocolate chips are convenient and easy to measure, but, in my opinion, the bar chocolate gives a smoother, creamier texture.
- If you would like to use the bar chocolate instead of chocolate chips, it's better to use the weight measurement given in the recipe. That's because you can get different results measuring by volume depending on how fine you chop the chocolate.
- If you want to reduce the chilling time, place the Biscoff truffle mixture into a shallow dish before covering and placing in the fridge. For me, this cut the chilling time down to only 30 minutes!
Storage instructions
Fridge storage
- Store the Biscoff truffles in the fridge, in a tightly sealed container. They will last well in the fridge for up to 1 week.
Freezer storage
- If you want to store the truffles for even longer, they keep well in the freezer for up to 2 months. Just store them in a well-sealed container or zip top bag (with as much air removed as possible).
- When you are ready to enjoy the Biscoff truffles again after freezing, you can thaw them at room temperature for about 20 minutes. Or, thaw them in the fridge for about 60 - 90 minutes.
Recipe substitutions and variations
If you don't have one of the ingredients listed, or if you want to switch up your Biscoff truffles a little bit, try one of these ideas:
- Instead of the cookie butter, try using an equal amount of creamy peanut butter (but not the natural kind!).
- If you can't find Biscoff cookies, you can substitute another similar cookie. Try a different brand of Speculoos cookie, or even a gingersnap cookie! If using a different cookie, use the weight measurement instead of the number of cookies listed in the recipe.
- Rather than white chocolate, feel free to substitute an equal amount of milk, semi-sweet, or bittersweet chocolate if you prefer. During testing, I found that the non-white chocolate took longer to melt, so you may need to add a couple 10 second increments (at 50% power) to the microwave time.
- You can also get creative with the outside of the Biscoff truffles. Rather than rolling them in the Biscoff crumbs, roll them in festive sprinkles, cocoa powder, or finely chopped nuts.
- If you really like the cinnamon flavor present in Biscoff, you can enhance that flavor by adding a dash of cinnamon to either the truffles themselves, or to the Biscoff crumbs for rolling (or both!).
- To add some interesting texture to the Biscoff truffles, try leaving some of the Biscoff cookie pieces a little chunkier.
Recipe FAQs
Biscoff cookies (and cookie butter) are sweet, with a deep caramel flavor and a touch of warm spice. It's a very warm, cozy flavor that, in my opinion, is in a similar vein to gingerbread, spice cake, and pumpkin spice. This warm and cozy flavor profile make Biscoff truffles perfect for the fall and winter seasons.
No you don't need a food processor to make Biscoff truffles! You can crush the cookies needed for the truffles simply by placing them in a zip top bag and rolling over the bag with a rolling pin. But, if it's easier for you, you can choose to pulse the cookies in a food processor until they are in fine crumbs.
These Biscoff truffles would be very nice served alongside your afternoon tea or coffee as a little treat. They would also be a wonderful addition to a Thanksgiving or Christmas dessert spread. You could even serve these truffles with coffee during that in-between time after the main meal and before the dessert course.
Because these truffles need to be stored in the fridge, I would not recommend giving these as a gift, unless the recipient is able to place them in the fridge within an hour or so.
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Print📖 Recipe
Biscoff Truffles
These easy Biscoff truffles are brimming with cookie butter flavor, from both ground Biscoff cookies and a generous helping of cookie butter! Plus, you only need 4 ingredients to make this easy treat.
- Prep Time: 15 minutes
- Rest time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 20 pieces 1x
- Category: dessert
- Method: microwave
- Cuisine: American
Ingredients
- 18 Biscoff cookies (140 g)
- 1 cup (180 g) white chocolate chips (or finely chopped white chocolate - see note 1)
- ½ cup (118 ml) heavy whipping cream
- ⅓ cup (85 g) cookie butter
Instructions
- Crush the Biscoff cookies by placing them in a gallon zip top bag and rolling over them with a rolling pin until they are in fine crumbs. Or, pulse the cookies in a food processor until you have fine crumbs. Measure out ⅔ cup (79 g) of the Biscoff cookie crumbs and place them in a small bowl. Dump the rest of the cookie crumbs onto a plate and set both aside.
- Place the white chocolate chips (or finely chopped white chocolate) into a medium microwave-safe bowl. Pour the heavy cream overtop. Microwave on 50% power for 30 seconds. Stir and microwave again for 30 seconds on 50% power. Let the bowl sit for about 1 minute, then gently stir until the white chocolate has completely melted into the heavy cream (this may take a minute or two). If needed, microwave again in 10 second increments on 50% power, stirring in between, until the chocolate is fully melted. (However, use the microwave sparingly - the goal is to melt the chocolate with as little heating as possible!)
- Once the mixture is smooth, test the temperature - it should feel lukewarm (around 100 - 103° F/38 - 39° C). If it's too warm, let the mixture sit for a minute or two until lukewarm. Then, add the cookie butter and stir gently to fully combine (see note 2).
- Add the reserved ⅔ cup Biscoff cookie crumbs to the chocolate and stir to combine. Cover the bowl with plastic wrap, with the plastic touching the surface of the truffle mixture to avoid forming a skin. Place the bowl in the fridge for a minimum of 45 - 60 minutes, or overnight (see note 3).
- When the truffle mixture is firm enough to scoop, roll the mixture into balls, about 1 mounded tablespoon in size each (about 20 balls total). Roll the truffles in the remaining cookie crumbs to fully coat the outside in crumbs.
- Enjoy the truffles right away, or, for firmer truffles, store them in the fridge for an additional 30 - 60 minutes.
- Store the truffles in the fridge, tightly covered, for up to 1 week. Or, freeze the truffles in an airtight container for up to 2 months.
Notes
1) White chocolate chips are convenient to use here; there is no chopping required and can be easily measured by volume. They also make a very delicious truffle! However, for the very best texture and flavor, try making the truffles with a nice quality white chocolate bar. Just finely chop the white chocolate before using. And, for the most accurate results, measure the white chocolate by weight (180 g), rather than volume.
2) If the white chocolate ganache is too hot when you add the cookie butter, the cookie butter can separate and become oily.
3) If storing the truffle mixture for longer than a couple hours in the fridge, place the remaining cookie crumbs in a sealed bag or container so they don't get stale.
4) To cut down on the time it takes for the truffle mix to firm in the fridge, pour it into a wide, shallow container like a pie plate or cake pan before covering and placing in the fridge. When I used this method, the truffles were ready to form in about 30 minutes instead of 45 - 60.
The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
Nutrition
- Serving Size: 1 truffle
- Calories: 114
- Sugar: 9.1 g
- Sodium: 45 mg
- Fat: 6.8 g
- Saturated Fat: 3.3 g
- Carbohydrates: 12.4 g
- Fiber: 0.1 g
- Protein: 1.1 g
- Cholesterol: 6 mg
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